Red Meat Allergy Friendly Split Pea Soup with Ham Hock
Total time2 hr
Prep time15 min
Cook time1 hr 45 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 1 lb (about 2 cups) green split peas, rinsed and picked over
- 1 smoked ham hock (about 1–1.25 lb)
Chef's tipUse 1 smoked turkey leg per ham hock. Simmer as directed, then pull off the meat and discard the bone. - 8 cups low-sodium chicken broth
- 2 cups water
- ½ tsp black pepper
- salt, to taste
For serving
- fresh flat-leaf parsley, chopped (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the garlic, dried thyme, and black pepper and cook, stirring constantly, until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!